I happened to have a jar of sour cherry jam that no one was really using, along with some grated oranges and lemons in the freezer. This sour cherry jam pie recipe doesn’t require hard-to-find ingredients and always turns out well, even if you’re not very skilled with homemade dough. If you want a simple, no-fuss dessert, it really works.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes
Baking time: 35-40 minutes (medium heat)
Servings: 6-8
Difficulty: medium
Recipe type: homemade dessert, suitable for ordinary days
Ingredients
For the dough:
- 500 g wheat flour
- 100 g creamy yogurt
- 1 cube of fresh yeast (25 g)
- 1 tablespoon sugar
- a pinch of salt
- 50 g butter
- 1 egg
- optional: essences (if you want)
For the filling:
- 1 jar of sour cherry jam (800 g)
- grated orange and lemon zest
For finishing:
- 1 egg and 50 g yogurt (for brushing the rolls)
- 50 g butter (for greasing the pan)
- vanilla sugar (for dusting)
Preparation method
1. Take the butter out of the fridge so that it’s soft when you use it. Dissolve the fresh yeast in a little warm water with a tablespoon of sugar and let it sit for a few minutes until it froths.
2. In a large bowl, mix the flour with the salt. Add the activated yeast, yogurt, egg, and soft butter. If you’re using essences, you can add them now.
3. Knead the dough until it becomes elastic and non-sticky. This takes about 10 minutes of vigorous kneading. If needed, sprinkle flour on the counter to prevent sticking.
4. Let the dough rise in a warm place, covered, until it doubles in size. About 30-40 minutes, depending on the temperature.
5. Divide the dough into 6 pieces as evenly as possible. Roll each piece into a thin sheet on a floured surface.
6. Place two to three tablespoons of sour cherry jam on each sheet, evenly. Don’t overdo it to prevent it from spilling out while baking.
7. Sprinkle grated orange and lemon zest over the jam. You can adjust to taste. Roll each sheet tightly to prevent the filling from spilling out.
8. Mix one egg with 50 g of yogurt for brushing. Brush each roll on top.
9. Grease the baking pan with 50 g of soft butter, making sure to cover the edges. Arrange the rolls in the pan, leaving space between them.
10. Place the pan in the oven at medium heat (about 180°C if using an electric oven) until the rolls are lightly browned. This usually takes 35-40 minutes, but check after 30 minutes to avoid burning.
11. Let the rolls cool down. You can dust them with vanilla sugar when they are almost cool.
Why I make this recipe often
I prefer it because it’s not complicated and I don’t spend hours in the kitchen. I don’t need hard-to-find ingredients, and I can use any sour cherry jam, not just homemade. I also like it because it keeps quite well and doesn’t harden too quickly.
Tips and variations
Tips
1. If you have dry yeast, use 7 g, but activate it just like fresh yeast.
2. Older or very dry flour may require a little more liquid; if the dough seems too dry, add a tablespoon or two of milk or water.
3. Roll the sheets as thin as you can so that the pie doesn’t turn out too “bready.”
Substitutions
1. Instead of yogurt, you can use low-fat sour cream if that’s what you have on hand.
2. For the filling, if you don’t have sour cherry jam, you can use a tart plum jam or even a mixed berry jam.
Variations
1. For a different flavor, you can add a little cinnamon to the filling, but it’s not mandatory.
2. If you don’t have an egg for brushing, you can use just yogurt mixed with a little milk.
Serving ideas
They can be eaten warm, but they are better after cooling and dusting with vanilla sugar. You can slice them and serve with coffee or as a simple dessert without any extras.
Frequently asked questions
1. Can I make the dough with dry yeast?
Yes, you can use dry yeast (7 g), dissolved in a little warm water with sugar, just like fresh yeast.
2. Is it mandatory to add orange and lemon zest?
It’s not mandatory, but it really helps with the flavor. If you don’t have it, you can do without, but the pie will be a bit flatter in taste.
3. What type of yogurt is best?
A creamy yogurt, not too sour and not too watery. If the yogurt is too liquid, reduce the amount a bit or add more flour.
4. Do the rolls need to rise again after shaping?
No, there’s no need to let them rise again; they bake directly after you place them in the pan and brush them.
5. Can the pie be frozen after baking?
Yes, but the texture will not be the same after thawing. It’s best eaten fresh or within a few days.
Nutritional values
Estimate for one serving (out of 8):
Calories: approximately 360-380 kcal
Protein: 7-8 g
Fat: 10-12 g
Carbohydrates: 60-65 g
Values vary depending on the jam and how large the servings are. The pie is not the lightest, but it’s not very heavy either, especially if you don’t overdo it with the filling.
Storage and reheating
The pie keeps well at room temperature for about 2 days, covered with a towel or in a box. After that, it starts to dry out. If you want to reheat it, place a slice in the oven for a few minutes, not in the microwave – this way it retains its texture better.
I do not recommend storing it in the fridge, as it hardens.
Quick Info
Total time: about 2 hours
Preparation time: 30-40 minutes
Baking time: 35-40 minutes (medium heat)
Servings: 6-8
Difficulty: medium
Recipe type: homemade dessert, suitable for ordinary days
Ingredients
For the dough:
- 500 g wheat flour
- 100 g creamy yogurt
- 1 cube of fresh yeast (25 g)
- 1 tablespoon sugar
- a pinch of salt
- 50 g butter
- 1 egg
- optional: essences (if you want)
For the filling:
- 1 jar of sour cherry jam (800 g)
- grated orange and lemon zest
For finishing:
- 1 egg and 50 g yogurt (for brushing the rolls)
- 50 g butter (for greasing the pan)
- vanilla sugar (for dusting)
Preparation method
1. Take the butter out of the fridge so that it’s soft when you use it. Dissolve the fresh yeast in a little warm water with a tablespoon of sugar and let it sit for a few minutes until it froths.
2. In a large bowl, mix the flour with the salt. Add the activated yeast, yogurt, egg, and soft butter. If you’re using essences, you can add them now.
3. Knead the dough until it becomes elastic and non-sticky. This takes about 10 minutes of vigorous kneading. If needed, sprinkle flour on the counter to prevent sticking.
4. Let the dough rise in a warm place, covered, until it doubles in size. About 30-40 minutes, depending on the temperature.
5. Divide the dough into 6 pieces as evenly as possible. Roll each piece into a thin sheet on a floured surface.
6. Place two to three tablespoons of sour cherry jam on each sheet, evenly. Don’t overdo it to prevent it from spilling out while baking.
7. Sprinkle grated orange and lemon zest over the jam. You can adjust to taste. Roll each sheet tightly to prevent the filling from spilling out.
8. Mix one egg with 50 g of yogurt for brushing. Brush each roll on top.
9. Grease the baking pan with 50 g of soft butter, making sure to cover the edges. Arrange the rolls in the pan, leaving space between them.
10. Place the pan in the oven at medium heat (about 180°C if using an electric oven) until the rolls are lightly browned. This usually takes 35-40 minutes, but check after 30 minutes to avoid burning.
11. Let the rolls cool down. You can dust them with vanilla sugar when they are almost cool.
Why I make this recipe often
I prefer it because it’s not complicated and I don’t spend hours in the kitchen. I don’t need hard-to-find ingredients, and I can use any sour cherry jam, not just homemade. I also like it because it keeps quite well and doesn’t harden too quickly.
Tips and variations
Tips
1. If you have dry yeast, use 7 g, but activate it just like fresh yeast.
2. Older or very dry flour may require a little more liquid; if the dough seems too dry, add a tablespoon or two of milk or water.
3. Roll the sheets as thin as you can so that the pie doesn’t turn out too “bready.”
Substitutions
1. Instead of yogurt, you can use low-fat sour cream if that’s what you have on hand.
2. For the filling, if you don’t have sour cherry jam, you can use a tart plum jam or even a mixed berry jam.
Variations
1. For a different flavor, you can add a little cinnamon to the filling, but it’s not mandatory.
2. If you don’t have an egg for brushing, you can use just yogurt mixed with a little milk.
Serving ideas
They can be eaten warm, but they are better after cooling and dusting with vanilla sugar. You can slice them and serve with coffee or as a simple dessert without any extras.
Frequently asked questions
1. Can I make the dough with dry yeast?
Yes, you can use dry yeast (7 g), dissolved in a little warm water with sugar, just like fresh yeast.
2. Is it mandatory to add orange and lemon zest?
It’s not mandatory, but it really helps with the flavor. If you don’t have it, you can do without, but the pie will be a bit flatter in taste.
3. What type of yogurt is best?
A creamy yogurt, not too sour and not too watery. If the yogurt is too liquid, reduce the amount a bit or add more flour.
4. Do the rolls need to rise again after shaping?
No, there’s no need to let them rise again; they bake directly after you place them in the pan and brush them.
5. Can the pie be frozen after baking?
Yes, but the texture will not be the same after thawing. It’s best eaten fresh or within a few days.
Nutritional values
Estimate for one serving (out of 8):
Calories: approximately 360-380 kcal
Protein: 7-8 g
Fat: 10-12 g
Carbohydrates: 60-65 g
Values vary depending on the jam and how large the servings are. The pie is not the lightest, but it’s not very heavy either, especially if you don’t overdo it with the filling.
Storage and reheating
The pie keeps well at room temperature for about 2 days, covered with a towel or in a box. After that, it starts to dry out. If you want to reheat it, place a slice in the oven for a few minutes, not in the microwave – this way it retains its texture better.
I do not recommend storing it in the fridge, as it hardens.